Sorbet

FRUIT + SUGAR = SORBET

Sorbets are a simple combination of fresh fruit or fruit juice with sugar. That's it! About two pounds of fruit will be perfect for making a quart of sorbet — that comes out to about five cups of chopped fruit. A little more or less is fine; this is a basic formula, not an exact science. Puree this fruit and add a little sugar, and that's your sorbet base.

The easiest way to add sugar is to make a simple sugar syrup. Simmer equal parts sugar and water until the sugar is dissolved and let it cool. Most summer fruits are sweet enough on their own that we barely need to add any sugar. Remember, though, that freezing dulls sweet flavors, so we want the base to taste slightly too sweet before we freeze.

MAKING PERFECTLY SMOOTH SORBET

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

SORBET, AS YOU LIKE IT

That's it! Sorbet really is as simple as that. You can celebrate a single fruit in all its glory or use any combination of fruit your little heart desires. Get creative and infuse the simple syrup with herbs and spices, or make it a grown-up sorbet with a little liquor stirred into the base.